Why Make This Recipe
Breakfast Veggie Crinkle Cake is a unique dish that not only looks great but tastes delicious too. This recipe combines several healthy ingredients, making it a wonderful choice for breakfast or brunch. It’s packed with fresh vegetables, hearty flavors, and the flaky texture of phyllo pastry. This dish is perfect for those who want something different from the usual breakfast fare.
Making this dish at home allows you to control the ingredients, ensuring you use only the freshest vegetables and the best oils. Plus, this recipe is crowd-pleaser. You can serve it to your family or guests, and they will surely enjoy it. Breakfast Veggie Crinkle Cake is also versatile. You can adjust the vegetables based on what you have at home or what is in season. Whether it’s a Sunday brunch or a weekday breakfast, this recipe will impress everyone.
How to Make Breakfast Veggie Crinkle Cake
Making Breakfast Veggie Crinkle Cake is easier than you might think. The steps are simple, and with a little preparation, you will create a delightful dish that everyone will love. Just follow these guidelines, and you will build this hearty cake in no time.
Ingredients
- 8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
- 1/4 cup extra virgin olive oil, plus more for greasing and topping
- Kosher salt to taste
- 2 cups thinly sliced mixed vegetables (such as bell peppers, zucchini, spinach, and onions)
- 1 1/4 cups whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds, roughly crushed
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
- Black pepper to taste
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
Directions
Preheat the Oven: Start by preheating your oven to 375°F (190°C). A hot oven will help the cake bake evenly and become golden brown.
Grease the Baking Dish: Use olive oil to grease a baking dish. This will prevent the cake from sticking and help it come out easily once baked.
Sauté the Vegetables: In a skillet, place the mixed vegetables and add a pinch of salt. Cook over medium heat until they become tender. This should take about 5 to 7 minutes. Stir occasionally to ensure they cook evenly.
Prepare the Cream Mixture: In a large bowl, whisk together the whole milk, egg yolks, fennel seeds, paprika, garlic, and black pepper. Make sure to mix well so all the ingredients combine smoothly.
Layer the Phyllo Pastry: Take the thawed phyllo pastry and layer it in the greased baking dish. Brush each layer with olive oil. This step is essential because it gives the cake its flaky texture. Be gentle with the phyllo, as it can tear easily.
Add the Vegetables and Parsley: Once you have a few layers of phyllo, spread the sautéed vegetables over the pastry. Then, sprinkle the finely chopped parsley over the vegetables for added flavor and color.
Pour the Cream Mixture: Carefully pour the milk and egg mixture evenly over the layered phyllo and vegetables. This will help bind everything together.
Finish with More Phyllo: Top with additional layers of phyllo, brushing each layer with olive oil again. This will create a crispy top for your cake.
Bake: Place the dish in the preheated oven. Bake for about 30 to 40 minutes or until the top is golden brown and crispy.
Cool Before Serving: Once done, allow the cake to cool for 10 to 15 minutes. This cooling time helps it set, making it easier to cut and serve.
How to Serve Breakfast Veggie Crinkle Cake
Breakfast Veggie Crinkle Cake is versatile in its serving options. You can serve it hot or warm, which many people prefer, as it makes the flavors more vibrant. To serve, simply cut it into squares or triangles. Serving on a nice plate adds a touch of elegance.
Consider pairing the cake with a fresh salad for a well-rounded meal, or you can enjoy it with a dollop of yogurt on the side for extra creaminess. A sprinkle of fresh herbs like chives or basil on top can also enhance the presentation. For drinks, serve it with coffee, tea, or fresh juice, depending on your breakfast setting.
How to Store Breakfast Veggie Crinkle Cake
If you find you have leftovers, don’t worry! Breakfast Veggie Crinkle Cake keeps well. First, make sure the cake has cooled completely before storing. Cut the cake into portions and place them in an airtight container.
You can store it in the refrigerator for up to 3 to 4 days. If you want to keep it longer, consider freezing it. To freeze, wrap individual portions in plastic wrap and then place them in freezer-safe bags. This will help prevent freezer burn. When you’re ready to eat, you can reheat it in the oven or microwave.
Tips to Make Breakfast Veggie Crinkle Cake
Use Fresh Ingredients: Always use fresh vegetables for the best flavor. Seasonal vegetables can enhance the dish’s taste and nutritional value.
Customize the Vegetables: Feel free to change the vegetables based on your preference or what’s available. You can try mushrooms, kale, or even some grated carrots for a different flavor profile.
Watch the Phyllo Pastry: Phyllo can dry out quickly, so keep it covered with a damp towel while you work. This keeps it moist and easier to manipulate.
Serve with a Sauce: Consider adding a tangy sauce or dressing on the side. A lemon vinaigrette or a yogurt mix can complement the cake beautifully.
Add Cheese: For a richer flavor, sprinkle some cheese, such as feta or mozzarella, between the layers of vegetable and phyllo pastry.
Variation
You can easily modify the recipe to suit your dietary needs or tastes. For example:
- Vegan Option: To prepare a vegan version, replace eggs with silken tofu and use plant-based milk. Ensure the phyllo pastry you choose is vegan.
- Gluten-Free Option: If you’re gluten-sensitive, look for gluten-free phyllo pastry made from almond or coconut flour.
FAQs
1. Can I prepare Breakfast Veggie Crinkle Cake ahead of time?
Yes, you can prepare it the night before and store it in the fridge. Just bake it fresh in the morning for the best results.
2. What vegetables should I use?
You can use any vegetables you have on hand. Bell peppers, zucchini, spinach, onions, and even tomatoes work great.
3. How can I make the cake spicier?
To add some heat, consider adding red pepper flakes or a bit of hot sauce to the cream mixture before baking. Adjust to your taste.
By following these simple steps, you’ll have a delicious and visually appealing Breakfast Veggie Crinkle Cake that you and your loved ones can enjoy. It combines the goodness of vegetables with the flaky delight of phyllo pastry, making it a satisfying and hearty meal perfect for any time of the day.
Breakfast Veggie Crinkle Cake
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- In a skillet, sauté the mixed vegetables with a pinch of salt over medium heat until tender, about 5 to 7 minutes.
- In a large bowl, whisk together whole milk, egg yolks, fennel seeds, paprika, garlic, and black pepper until well combined.
- Layer the thawed phyllo pastry in the greased baking dish, brushing each layer with olive oil.
- Spread sautéed vegetables over the pastry, then sprinkle with finely chopped parsley.
- Pour the cream mixture evenly over the phyllo and vegetables.
- Add additional layers of phyllo on top, brushing each layer with olive oil.
- Bake in the preheated oven for about 30 to 40 minutes, or until the top is golden brown and crispy.
- Allow the cake to cool for 10 to 15 minutes before serving.